Ingredients
Directions
Make the dough (or use 16-ounce store-bought and skip to step 5): Stir the flour, baking powder, and salt together in a medium mixing bowl.
Stir in the water to form a dough.
Bring the dough onto a lightly floured surface and knead for 5 minutes.
Place the dough into a lightly floured bowl and cover it with a dishtowel. Let it sit for 30 minutes, while you make the filling.
Make the filling: Heat a large stovetop pan over medium-high heat. Add the cumin seeds and toast until fragrant, about 1–2 minutes.
Add the onions, stirring continuously, until they’re translucent, about 2–3 minutes.
Reduce the heat to medium and add the garlic, ginger, and serrano pepper, if using. Cook for 30–60 seconds, stirring occasionally.
Add the remaining spices — garam masala, turmeric, coriander, onion, curry powder, and salt, if using. Stir until the aromatics are coated with the spices.
Stir in the chickpeas and minced cauliflower. Add vegetable broth or chickpea brine to deglaze the pan. Cook until the cauliflower is tender, about 2–3 minutes. Once cooked, remove from the heat and stir in the cilantro. Set aside.
Preheat the oven to 400 degrees F and line a baking sheet with parchment paper while you make the samosas: Lightly flour a work surface and gather a small glass or bowl of water.
Place the dough onto your work surface and roll it out until it’s ⅛-inch thick. With a wide-mouth jar or pastry cutter, cut dough into 5-inch circles (if you’re a little under or a little over 5-inches that’s okay! Just use less or more filling).
Use your fingers to wet the outer edges of circles.
Place about 1 ½ tablespoons of filling into the center of each circle.
Fold the dough in half and pinch around the edges to seal it. You’ll end up with more of an empanada-shaped samosa (this is the simpler way of doing it, but it still tastes like a samosa).
Place each samosa on the baking sheet and repeat until all of the dough and filling are used.
Brush each side of the samosas with the chickpea brine. Sprinkle a little bit of salt, if desired.
Bake for 25–30 minutes, or until lightly browned, flipping halfway through.
Serve with your favorite chutney.
Chef's Notes
Substitutions
Use lentils or peas instead of chickpeas.
Substitute cauliflower with a minced version of your favorite vegetable.
Use shallots in place of the onion.
Gluten-free
Use gluten-free oat flour or chickpea flour in place of wheat flour.
Try these Indian favorites with the Samosas
For something light, try mint chutney.
For something richer, try cucumber raita.
Ingredients
Directions
Make the dough (or use 16-ounce store-bought and skip to step 5): Stir the flour, baking powder, and salt together in a medium mixing bowl.
Stir in the water to form a dough.
Bring the dough onto a lightly floured surface and knead for 5 minutes.
Place the dough into a lightly floured bowl and cover it with a dishtowel. Let it sit for 30 minutes, while you make the filling.
Make the filling: Heat a large stovetop pan over medium-high heat. Add the cumin seeds and toast until fragrant, about 1–2 minutes.
Add the onions, stirring continuously, until they’re translucent, about 2–3 minutes.
Reduce the heat to medium and add the garlic, ginger, and serrano pepper, if using. Cook for 30–60 seconds, stirring occasionally.
Add the remaining spices — garam masala, turmeric, coriander, onion, curry powder, and salt, if using. Stir until the aromatics are coated with the spices.
Stir in the chickpeas and minced cauliflower. Add vegetable broth or chickpea brine to deglaze the pan. Cook until the cauliflower is tender, about 2–3 minutes. Once cooked, remove from the heat and stir in the cilantro. Set aside.
Preheat the oven to 400 degrees F and line a baking sheet with parchment paper while you make the samosas: Lightly flour a work surface and gather a small glass or bowl of water.
Place the dough onto your work surface and roll it out until it’s ⅛-inch thick. With a wide-mouth jar or pastry cutter, cut dough into 5-inch circles (if you’re a little under or a little over 5-inches that’s okay! Just use less or more filling).
Use your fingers to wet the outer edges of circles.
Place about 1 ½ tablespoons of filling into the center of each circle.
Fold the dough in half and pinch around the edges to seal it. You’ll end up with more of an empanada-shaped samosa (this is the simpler way of doing it, but it still tastes like a samosa).
Place each samosa on the baking sheet and repeat until all of the dough and filling are used.
Brush each side of the samosas with the chickpea brine. Sprinkle a little bit of salt, if desired.
Bake for 25–30 minutes, or until lightly browned, flipping halfway through.
Serve with your favorite chutney.
